As
announced there was no time for blogging during our little vacation. But today I
have a new recipe for you which I planned to share for quite some time. Passion Fruit
Cheesecake is the perfect recipe for Indian Summer and it may awake tropical feelings in you. This recipe is based on this one.

Crumble coconut rusk and mix with butter. Layer a springform pan with baking paper and fill it with the rusk-butter-mixture, press the mixture to the bottom of the pan until it has an even surface. Put it into the fridge for 20 minutes. Prepare the custard according to package instructions with sugar and milk. Mix curd into the pudding. Preheat oven to 100 degrees celsius. Beat the egg white and fold it into the pudding-custard-mixture.

Put the mixture onto the rusk base and smooth it down. Mix egg yolk with milk and spread it with a brush onto the cake. Bake the cheesecake for 1 hour on the bottom level of your oven. Afterwards let it cool down. First in the oven with the door open and then outside. Don’t remove the springform pan too early or else your cake might fall apart – like mine did, ’cause the boy couldn’t wait to try it.

While the cake is cooling down you can prepare the sauce. Spoon out the passion fruits and boil them up with the passion fruit juice in a small pot. Mix the starch with a little bit of cold water und add it to the juice until it thickens.

Did you meet our newflatmates? They will keep me busy during the next weeks but then again I’ll
probably spend more time at home. Fall’s almost there anyway. So it’s supposed
to happen much more on the blog really soon. But for now I wish you a nice weekend!